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Effect of adding of unsaponifiable matter of whole barley grains, wheat germ and rice bran oils, on the oxidative stability of sunflower oil [electronic resource].

By:

Atta, Nahed M. M

Contributor(s):

Ahmed, Azza A. A

Language: English Summary language: Arabic Description: p.291-301Other title:

تأثير إضافة المواد الغير قابلة للتصبن لزيت حبوب الشعير الكاملة وجنين القمح وجنين الأرز على الثبات الأوكسيدى لزيت عبادالشمس [Added title page title]

Uniform titles:

Egyptian journal of agricultural research, 2008 v. 86 (1) [electronic resource].

Subject(s):

Online resources:

Full Text Article

In: Egyptian Journal of Agricultural Research 2008.v.86 (1)Summary: The present study was conducted to study the effect of adding unsaponifiable matters of whole barely grains (WBG) wheat germ (WG) and rice bran (RB) olls on the stability of sunflower all (SFO) at levels of 0.05, 0.1 and 0.15% compared to Butylated hydroxy tolune (BHT) at the level 0.02%.

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The present study was conducted to study the effect of adding unsaponifiable matters of whole barely grains (WBG) wheat germ (WG) and rice bran (RB) olls on the stability of sunflower all (SFO) at levels of 0.05, 0.1 and 0.15% compared to Butylated hydroxy tolune (BHT) at the level 0.02%.

Summary in arabic.

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